Hot Cocoa Cake

5 from 1 review

This hot cocoa cake is like hot chocolate in cake form. It is a chocolate cake with hot chocolate mix. Two the cake layers are topped with marshmallows. It is topped with hot chocolate frosting.

Prep Time45

Cook Time25

Decorating Time1

Total Time2 10

Servings: slices

Calories: 601kcal

Author: Stephanie Rutherford

Ingredients

Hot Chocolate Cake

2 cups All-purpose flour
1/4 cup Cornstarch
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
1 cup Oil canola or vegetable
1 3/4 cup White granulated sugar
1 tsp Pure vanilla extract
4 Large eggs room temperature
1 cup Buttermilk room temperature
1 cup Water
1 cup Unsweetened cocoa powder sifted
1/3 cup Hot cocoa mix
20 Marshmallows

Hot Chocolate Frosting

3/4 cup Heavy cream
2/3 cup Hot cocoa mix
Pinch of salt
2 cups Unsalted butter room temperature
4 cups Powdered sugar sifted
1/2 cup Unsweetened cocoa powder sifted
1 tsp Pure vanilla extract

US - Metric

Instructions

Hot Chocolate Cake

Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again. Set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. In a medium saucepan over medium high heat, add sifted cocoa powder, water, and hot cocoa mix. Heat until hot and simmering. Set to side.
2 cups All-purpose flour, 1/4 cup Cornstarch, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1 cup Water, 1 cup Unsweetened cocoa powder, 1/3 cup Hot cocoa mix
In a large bowl, mix oil, sugar, vanilla, eggs, and buttermilk. Add in the chocolate mix and mix. Add the dry ingredients and mix on low speed until combined and no flour lumps remain.
1 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk
Pour the cake batter evenly between the three cake pans. Bake for 20-23 minutes. We want a cake that is ALMOST done baking that needs two more minutes, so a toothpick inserted and you will moist cake on it. Top the two of the cake layers with 10 marshmallows each. Place back in the oven for 2 minutes. Take out the cakes and use your fingers to squish all the marshmallows down.
20 Marshmallows
Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. The marshmallow cakes need to be upright. Cool completely before decorating.

Hot Chocolate Frosting

In a medium saucepan over medium heat, heat the heavy cream, cocoa mix, and pinch of salt. Heat this until sugar melts and thickens this takes about 5 minutes. Cool completely. As it cools it also thickens. See my picture in my post.
3/4 cup Heavy cream, 2/3 cup Hot cocoa mix, Pinch of salt
In a large bowl, sift the powdered sugar and cocoa powder. Set aside.
4 cups Powdered sugar, 1/2 cup Unsweetened cocoa powder
Using a mixer, beat the butter on high speed for 3 minutes. Halfway through, scrape the bowl. Make sure no butter chunks remain.
2 cups Unsalted butter
Add half of the powdered sugar and mix on low speed until just combined. Add in the rest of the powdered sugar and mix. Add the hot cocoa cream and vanilla. Mix on high speed until creamy.
1 tsp Pure vanilla extract

Assembly

Place the first cake layer with marshmallows down. Spread 3/4 cup of frosting over the cake.
Repeat with the second marshmallow cake layer. Place the last cake layer down.
Frost the sides of the cake with a light layer of frosting and freeze for 15 minutes. This will set the crumb coat layer.
Frost the rest of the cake. I topped with the cake with extra marshmallows and crushed candy canes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition